Basundi Recipe | Creamy Sweet Milk Dessert

Authentic Gujarati Basundi Recipe – Creamy Sweet Milk Dessert

Learn how to make authentic Gujarati Basundi – a creamy sweet milk dessert flavored with saffron, cardamom, and nuts. Step-by-step Basundi recipe, tips, and variations.

Introduction

Basundi is a rich and creamy Indian dessert made by slowly boiling milk until it thickens, then sweetened with sugar and flavored with cardamom, saffron, and nuts. This traditional sweet dish holds a special place in Gujarati and Maharashtrian cuisine, often prepared during festivals like Diwali, Sharad Purnima, or Navratri. Served chilled, Basundi is a treat that melts in your mouth and fills your senses with its heavenly aroma and texture.

Traditional & Regional Value of Basundi

In Gujarat and Maharashtra, Basundi is a festive favorite. It’s similar to North India’s rabri but slightly thinner in consistency. Traditionally, it is prepared on slow flame using full-fat milk, allowing the flavors to deepen naturally. Basundi is often served with puri as part of a grand meal during weddings and festive feasts. Each family has its secret touch – some add nutmeg, while others infuse it with rose water or dry fruits soaked in milk.

Is Basundi Healthy?

While Basundi is an indulgent dessert, it does offer some nutritional benefits. It is rich in calcium, protein, and essential fats from milk and nuts. However, due to its high sugar content, moderation is key. You can make a lighter version using low-fat milk and natural sweeteners like jaggery or stevia if you want a healthier alternative without compromising the taste.

Recipe Key Ingredients & Steps (Quick Summary)

• 1 litre full cream milk
• 4–5 tablespoons sugar (adjust to taste)
• ¼ teaspoon cardamom powder
• Few strands of saffron (soaked in 1 tablespoon warm milk)
• 2 tablespoons chopped almonds and pistachios

Quick Steps:

1. Pour milk into a thick-bottomed pan and bring to a boil.
2. Reduce the flame and simmer the milk on low heat. Stir continuously to prevent burning.
3. After 30–40 minutes, when milk thickens and reduces to about ¾th of its original volume, add sugar and stir until dissolved.
4. Add saffron milk, cardamom powder, and chopped nuts.
5. Simmer for another 5 minutes and turn off the flame.
6. Let it cool and refrigerate for a few hours before serving chilled.

Watch video and learn how to make Traditional Gujarati Basundi

Tips & Tricks

• Always use a heavy-bottomed pan to avoid milk from sticking or burning.
• Keep stirring frequently, especially after milk starts thickening.
• For extra richness, add a tablespoon of condensed milk or khoya (mawa).
• Saffron and cardamom are essential for flavor, but you can add rose essence for a floral aroma.
• Serve with puri or enjoy it plain as a dessert after a festive meal.

Variations of Basundi

• Sitafal Basundi (Custard Apple Basundi): Add fresh custard apple pulp after cooling the basundi.
• Mango Basundi: Mix in fresh mango puree during summer for a fruity twist.
• Dry Fruit Basundi: Enrich with cashews, almonds, and pistachios soaked in warm milk.
• Rose Basundi: Add rose syrup or essence for a fragrant pink-hued dessert.

Frequently Asked Questions (FAQ)

1. What is the difference between Basundi and Rabri?

Both are milk-based desserts, but Basundi is thinner in consistency, while Rabri is thicker and layered with malai (milk cream).

2. Can I make Basundi with condensed milk?

Yes, using condensed milk reduces the cooking time and adds creaminess. Just adjust the sugar as condensed milk is already sweetened.

3. How long can I store Basundi?

Basundi can be stored in the refrigerator for up to 3–4 days. Keep it in an airtight container.

4. Can I make Basundi vegan?

Yes, you can make vegan Basundi using almond or cashew milk and coconut sugar or jaggery as sweetener.

5. When is Basundi usually served?

Basundi is served chilled during festivals, weddings, and special occasions, often accompanied by puri or festive thali meals.

Conclusion

Basundi is a perfect balance of tradition, taste, and texture. Its creamy, nutty sweetness brings festive vibes to any occasion. Whether you enjoy it with puri or as a standalone dessert, this Gujarati-style Basundi will always win hearts with its simplicity and richness.

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Basundi Recipe

Basundiis a rich and creamy Indian dessert made by slowly boiling milk until it thickens, then sweetened with sugar and flavored with cardamom, saffron, and nuts. This traditional sweet dish holds a special place in Gujarati and Maharashtrian cuisine, often prepared during festivals like Diwali, Sharad Purnima, or Navratri Served chilled, Basundi is a treat that melts in your mouth and fills your senses with its heavenly aroma and texture

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: Indian

Calories: 250

Ingredients Method Notes

Ingredients

  

• Full-fat milk – 1 liter
• Cornflour– 1 tablespoon
• Cold milk for cornflour– 4 tablespoons
• Ghee clarified butter– 1 tablespoon
• Chopped almonds– 2 tablespoons
• Chopped cashews– 2 tablespoons
• Chopped pistachios– 2 tablespoons
• Sugar – ½ cup 100 grams
• Khoya/Mawa– 1 cup 100 grams
• Cardamom powder– ½ teaspoon

Method

 

Boil the Milk:

1. In a heavy-bottom pan, add a little water, then pour in 1 liter of full-fat milk. Bring it to a boil. As it boils, keep scraping off the cream (malai) from the sides and mix it back into the milk.

Make Cornflour Slurry:

1. In a small bowl, mix 1 tablespoon cornflour with 4 tablespoons of cold milk until smooth. Add this slurry to the boiling milk and cook for 3–4 minutes until it thickens slightly.

Roast Dry Fruits:

1. In another pan, heat 1 tablespoon ghee. Add chopped almonds, cashews, and pistachios. Roast them on low heat until lightly golden. Set aside.

Make Caramelized Sugar:

1. In a clean pan, add ½ cup sugar and heat on low.
2. Stir continuously until the sugar melts and turns golden brown. This is your caramelized sugar.

Mix Caramel with Milk:

1. Slowly pour the hot boiling milk into the caramelized sugar and stir well until combined.

Add Khoya (Mawa):

1. Add 1 cup (100g) of crumbled khoya to the milk mixture. Stir and cook until khoya dissolves completely and the mixture becomes rich and creamy.

Final Touch:

1. Add ½ teaspoon cardamom powder and the roasted dry fruits.
2. Stir well and cook for another 2 minutes.

Serve:

1. Turn off the heat and pour the Basundi into a serving bowl.

Notes

Let it cool. Serve chilled for the best taste.
The more you simmer the milk, the richer the Basundi becomes.
Adjust sugar to taste.
You can also garnish with saffron strands for added flavor and color.